Ratatouille is a classic French dish served warm or cold. We love to use summer vegetables to prepare this dish. Our prepared curry sauces would go well, but the ideal curry sauce would be our MASALA curry sauce. Enjoy!
1 long eggplant, sliced in half-inch thick roundels
1 green zucchini, sliced in half-inch thick roundels
2 beef steak tomatoes, sliced in half-inch thick roundels
Pre-heat oven to 325 F.
You could prepare the dressing and set it aside.
Mix our Masala curry sauce with 1/2 cup water. Set aside.
In a 9-inch round cake pan, pour in the Masala curry sauce and spread evenly.
Arrange the vegetables in a tricolor circular fashion (1 slice of tomato, one slice of eggplant, one slice of zucchini, and repeat). Cover with aluminum foil.
Bake the Ratatouille for 30 minutes at 325 F.
Remove from the oven, and increase the oven temperature to 400 F.
Remove the aluminum foil and pour the dressing all over the vegetables.
Bake for 15 minutes. Serve.